Prep 15 mins
Cook 12 mins
Herbs de Provence is a specific combination generally consisting of rosemary, thyme, basil, savory, chervil, mint, marjoram, oregano, and sometimes lavender. If you do not have some on hand, simply use dried rosemary; it's a safe bet. Try to buy new potatoes that are 1 1/2" in diameter for this dish. If they are much bigger, cut in half before boiling. From The Mediterranean Vegan Kitchen.
- 1 1⁄2 lbs tiny new potatoes, scrubbed and left whole
- 1 tablespoon extra virgin olive oil
- 1⁄2 teaspoon herbes de provence
- 1⁄2 teaspoon coarse salt
- 1⁄2 medium lemon, juice of
- fresh ground black pepper, to taste
- Place the potatoes in a large sauce pan or medium stockpot with salted water to cover; bring to a boil over high heat.
- Reduce the heat to a gentle boil and cook until potatoes are just tender, about 10 minutes, depending on size.
- Drain and set aside to cool slightly.
- In a large nonstick skillet, heat oil over medium-high heat.
- Add the herbs de Provence, and cook, stirring constantly, for about 10 seconds.
- Add drained potatoes, coarse salt, and lemon juice; stir well to coat.
- Cook tossing and stirring constantly, until the potatoes are heated through, 1- 2 minutes.
- Season with pepper to taste.
- Serve immediately.
- For advance Preparation: You can boil the potatoes and let them stand for up to one hour at room temperature before completing the recipe.
- Or, you can refrigerate the boiled potatoes overnight.
- Bring them to room temperature and finish the recipe.
Stellar! We had larger red potatoes, so I quartered them, and cooked them a bit longer in the skillet, so that they were browned and crispy on the edges. Honestly, I'm usually not a huge fan of red/new potatoes, but this recipe has converted me. The aroma and flavor was superb - like chia, I used zest from the lemon half, and we drizzled a bit more olive oil on them at the table. Between the herbes de provence, kosher salt, and fresh ground black pepper, these potatoes were totally loaded with flavor. We'll be making these often...hmmmm, once it gets warm out (if it ever gets warm out!), we may even try these in our veggie grill pan on our charcoal or gas grill. Excellent, delicious recipe - thanks, Bev!
Actually, I've made this dish twice. The first time I followed the directions. The second time, I tossed the raw potatoes in the mixture and oven roasted them. I prefer the oven roasted, but both are excellent. Next time, I'll add a little fresh garlic.
This was very simple to make and pleasant to eat, but the flavor didn't wow us. Next time I might try roasting with these ingredients to intensify the flavors.